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Saturday, April 23, 2011

Homemade Honey Dijon Mustard

From the kitchen of One Perfect Bite...Our mustard fields have just come into bloom, and for a week or so the roadsides here will be lapped by waves of molten gold and yellow. The flowers will be followed by a crop of seeds that will assure both greens and condiments for the coming year. These plants have a rage to live. They are by nature squatters and will grow anywhere they can find room. In a good year, two pounds of seeds, growing on a cultivated acre, will produce a half-billion seeds, and guarantee full larders for the season. As it happens, I use a lot of mustard when I'm cooking for the Easter holiday. There is a ham to glaze and lamb that needs the protection of a coat of crusty persillade. There are also roast potatoes that will be made savory with a sauce whose base is mustard. It sounds like a lot I know, but I use a nuanced hand with the mustard and do not allow its flavor to dominate. Even so, my small jar of Dijon wouldn't be enough for all three dishes While calculating how much I would need for cooking, I realized that I had never made my own. A quick search for a recipe and a pantry raid assured I had everything I need to proceed. So I did. I really enjoy this type of kitchen project. I'm not a glutton for punishment and I don't take "from scratch" as seriously as some, but I like to know that in a pinch I could keep my kitchen running smoothly. Mustard has now been moved from my to-do to can-do list. Here's the recipe I used to make my own Dijon-style mustard. I think you'll like it.

Directions:1) Peel and finely chop onion. Peel and mince garlic. Combine onion and garlic with wine in a saucepan. Bring to a boil and then reduce heat and simmer for 10 minutes. Remove from heat and cool slightly. Pour through a strainer and discard onion and garlic.2) Add dry mustard to flavored wine to make a paste. Add honey, oil, and salt and mix well. Return mixture to saucepan and cook over low heat until it thickens while you stir constantly. (Since there are no thickening agents used, you will be thickening it by evaporating the liquid away.)3) Cool to room temperature and then stir well and store in a covered jar in refrigerator. Yield: 1-1/2 cups.

Good morning,dear Mary!Thank you so much for your visit and kind words!Here in your blog I have found hundreds of "perfect bites"!!!I am a mustard fun and I have never made my own!I will definitely give it a try!I 'll be back!Happy Easter,dear:)))

I would have never thought to make my own Dijon mustard. It must be in the stars since I have saved (moved it from CA to TX to SC to here) an ancient Dijon mustard jar. If nothing else, I can prove to my husband that I would, indeed, find a use for it!!

Mary, as an avid mustard-user I love the whole idea of making your own honey-dijon, something I'd never considered doing before, but will certainly look to do in the future. Thank you for this wonderful post!

Looks delicious Mary and it's on my list to make this weekend. We use a lot of mustard in this house too, enough that we bought a 4 pound 6 ounce can of Coleman's dry mustard via Amazon a while ago and we're through about half of it.

Well done! I'm incredibly envious of your new mustard stock. I also tend to cook alot with mustard. It's one of my favorite ingredients (along with garlic!) Thanks so much for sharing. Hope you have a lovely Easter!

How fun! Even though I have made a lot of things from scratch but never mustard! I love this idea. I will have go try it myself and love the idea of taking this and coming up with different flavor combos - tarragon mustard, champagne mustard, etc.

Really interesting, I have never seen a recipe for mustard before! It looks like some of the wild plants that are growing around here! I need to get my plant I.D. book and check it out. Hope you have a lovely Easter.

Oh yum! I just had a great turkey sandwich today for lunch, but I wish I would have had some of this mustard. Thank you for sharing. I hope you have a blessed day tomorrow. I'm here with my love and my family, and I'm so thankful for the hope that comes on Easter morning. Take care!

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